Pumpkin Spice Cake with Pumpkin Cream Cheese Frosting

I got this recipe from Country Living magazine…maybe 10 years ago?

If you like spice cake…you will love this!


  • 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
  • 1 cup(s) firmly packed dark brown sugar
  • 1 cup(s) sugar
  • 3 large eggs
  • 1 cup(s) pumpkin purée
  • 1/2 cup(s) buttermilk
  • 1 teaspoon(s) pure vanilla extract
  • 2 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 1 1/2 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) fresh-ground nutmeg
  • 1  recipe Pumpkin Cream Cheese Frosting (Below)


Preheat oven to 350°

Prepare cake pan:

  1. Lightly coat three 8-inch cake pans with softened butter.
  2. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans.
  3. Lightly coat the paper circles with butter and set aside.

Make the batter:

  1. Cream butter until smooth in a large bowl with an electric mixer set on medium speed.
  2. Add the sugars and mix until smooth.
  3. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.
  4. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside.
  5. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside.
  6. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.

Bake the cake:

  1. Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean — 35 to 40 minutes.
  2. Cool the cakes in the pan on wire racks for 30 minutes.
  3. Remove cakes from pans and return to the wire racks until completely cool.

Assemble the cake:

  1. Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting.
  2. Repeat with the second and third layers.
  3. Serve or store refrigerated for up to four days.

Pumpkin Cream Cheese Frosting


  • 1 package(s) (8-ounce) cream cheese, softened
  • 1/4 cup(s) pumpkin purée
  • 1/4 cup(s) (1/2 stick) unsalted butter, softened
  • 1 tablespoon(s) fresh orange juice
  • 1 teaspoon(s) grated orange zest
  • 1/2 teaspoon(s) pure vanilla extract
  • 4 cup(s) confectioners’ sugar, sifted


  1. Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth.
  2. Add the sugar and continue to beat until light and creamy — about 5 more minutes.

Thoughts? Comments? Suggestions?

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